I’ve been on this kick lately of researching various types of recipes and then throwing those out the window and creating my own. My latest creation? Turkey Stroganoff. My kids have always loved the Betty Crocker version which works if you don’t have much time. Honestly though, I prefer home made all the way. As this stroganoff was only a *test*, I didn’t originally plan on sharing the recipe. BUT…..it came out phenomenal. My entire family….even my picky 4 year old….loved this meal.
So, why “Turkey” Stroganoff. Well….I don’t eat beef or pork. My husband and kids do and I make it a point to create those types of recipes for them during the week. With that said, it’s easy to change the turkey out for beef. You also don’t have to use ground meat. I believe the typical stroganoff has sirloin strips which would make my family HAPPY. ha!
Ok….so the winning recipe? Here ya go. Pretty simple.
1 package of ground turkey
2 tablespoons of flour
2 tablespoons of butter
1 teaspoon of minced garlic
1 tablespoon of Worcestershire sauce
1/2 onion chopped
1 cup of sour cream
4 oz cream cheese
3/4 cup chopped mushrooms
10 oz beef broth
1 can of condensed cream of mushroom soup
1 16 oz package of egg noodles
Directions: Brown Meat until thoroughly cooked. Transfer meat to separate plate until you are ready to combine it with the sauce.
In the pan you cooked the meat in….add the flour, butter, garlic, onion. Sauté for about 5 minutes. Add the sour cream, cream cheese, beef broth, cream of mushroom and worcestershire sauce. Add the cooked meat. Stir and simmer for about 30 minutes on low to medium heat. In the last 10 minutes, add the chopped mushrooms.
While the sauce simmers, follow the directions on the egg noodle package and cook those separately.
Serve the meat sauce over the noodles along with salad and dinner rolls. A fabulous meal for this long drawn out winter!
What’s your favorite stroganoff recipe?